Recipe: Cranberry-Chocolate Bark (with toasted almonds)

CRANBERRY-CHOCOLATE BARK

1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
2 oz. sweet baking chocolate, cut into pieces
1/2 cup blanched whole almonds, toasted*
1/2 cup sweetened dried cranberries

Line cookie sheet with foil.

In small saucepan, melt chocolate chips and chocolate pieces over low heat, stirring constantly until smooth.

Stir in almonds and cranberries. Pour onto foil-lined cookie sheet; spread to 1/4-inch thickness. Refrigerate 30 minutes or until firm.

Break bark into pieces. Store in covered container in refrigerator.

*TO TOAST THE ALMONDS:
Spread them on a cookie sheet; bake them at 350 degrees F for 5 to 7 minutes or until they're golden brown, stirring occasionally.

MICROWAVE OPTION:
To melt the chocolate in the microwave, place it in an uncovered microwave-safe container. Microwave it on MEDIUM for 3 to 4 minutes, stirring once every minute or until the chocolate is melted and smooth.

Makes 20 (2x2-inch) pieces
From: Recipelink.com
Source: Recipe booklet: Festive Holiday Baking, Pillsbury Classic Cookbooks, November 1998 #213